Perhaps a strange subject title, but let me explain.
I've been making pizzas on the stone under my griller (broiler in the US?) in the kitchen.
The stone is over 300C/572F when the pizza hits it, and with the flames cooking the top and the stone baking the base, I get a pizza in under 4 minutes.
To my taste, these are nearly perfect. The guys at work agree. The consensus is "man you have the dough nailed, how do you do that?"
Essentially, the style I can produce from my stone really suits the South Oz palate.
Thinnish base, certainly not a deep dish style but not so thin as to be classic Neapolitan either, with a nice browned and puffed up rim around the outside. In particular, I manage to get the underside browned with a thin crisp layer, with a layer of soft, moist but cooked, dough sort of merging into the toppings.
My DIY brick wood oven (29.5 inch dia. 14.75 inch high dome, 0.63 door to height ratio - very conventional proportions in a compact oven) is up and running, and I'm cooking pizzas for dinner this evening. To be frank, the pizzas I have produced so far are OK, but IMO not as good as my pizza stone offerings.
I've been surfing the forums, looking for clues to the right way to go.
I have so far gained the impression that I'm probably looking for "New York" style - and the way to get this is to tone down the heat a bit so that the crust sits on the floor, browning for longer, before the top is cooked.
I've made two batches of dough for this evening.
One is the same as usual - unbleached supermarket plain white flour ($1.89 / for 2kg, 10.4% protein), 60% water, yeast, salt. This the mix that has earned me 10 out of 10 from the resident pizza addict at work.
The other is imported Italian Tippo "00" ($3/kg, 11.4% protein), same water, yeast and salt. Never used this before.
Anyway, I gain the impression that this stuff would be best for 90 second Neapolitan style, whereas the other one would be better for 3-4 minute New York Neapolitan style.
I am an untravelled man, raising a family and working left little time and money for travel, but I believe the New York style would be browner underneath, I'm looking for a little "char", and less floppy in the middle?
Grateful for any advice.
P.S. The resident pizza addict at work used to be in the navy and is a well travelled man. It just occured to me that he actually has eaten pizza in both Naples and New York. I shall ask him how he would characterise my stone pizzas. In the meantime, I'd still appreciate any tips on wood oven management for the different styles.